When you’re craving a bowl of warm, hearty comfort food, nothing hits the spot quite like Carrabba’s Copycat Chicken Soup. Inspired by the popular Sicilian-style soup served at Carrabba’s Italian Grill, this one-pot recipe features tender shredded chicken, chunky vegetables, and ditalini pasta in a deeply flavorful broth. It’s incredibly easy to make and perfect for chilly nights, busy weeknights, or when you’re feeling under the weather. Best of all, this Carrabba’s Copycat Chicken Soup comes together with everyday ingredients and classic Italian seasoning for that nostalgic, home-cooked taste.
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Why This Sicilian Chicken Soup Is a Must-Make
This Carrabba’s Copycat Chicken Soup stands out for more than just its cozy flavor. It’s a no-fuss, dump-and-go recipe that’s ideal for busy home cooks. The use of bone-in chicken thighs adds deep flavor to the broth, while classic vegetables bring texture, nutrients, and a rustic feel. The addition of pasta makes it hearty enough to serve as a full meal. Whether you’re feeding your family or prepping ahead for weekday lunches, this soup delivers on all fronts.
Ingredients for Carrabba’s Copycat Chicken Soup
- Chicken Thighs: Bone-in, skin-on thighs bring rich flavor and tender shredded meat
- Onion: Adds savory depth and natural sweetness
- Celery: Contributes mild bitterness and aromatic base
- Carrots: Sweet and earthy, they soften beautifully in the broth
- Yellow Bell Pepper: Adds brightness and a hint of sweetness
- Potatoes: Russet potatoes break down slightly, thickening the soup
- Garlic: Essential for bold, aromatic flavor
- Diced Tomatoes (No Salt): Adds acidity and balances the richness
- Bay Leaves: Infuse herbal undertones during the simmering process
- Kosher Salt: Key for seasoning the broth properly
- Low-Sodium Chicken Stock: Forms the base of the broth; adjust salt as needed
- Water: Helps control the intensity of the stock
- Ditalini Pasta: Classic in Italian soups; adds chewiness and body
- Fresh Parsley: Offers freshness and color
- Black Pepper: Brings mild heat and balances flavors
Ingredient Swaps & Modifications
If you’re missing something or need to adjust for dietary preferences, try these helpful swaps:
• Chicken Thighs: Use chicken drumsticks for a similar texture; avoid chicken breast, which can turn dry
• Ditalini Pasta: Swap with tubetti or orzo for a similar feel
• Yellow Bell Pepper: Substitute with red or orange bell pepper
• Potatoes: Yukon Golds are a great alternative for a creamier texture
• Parsley: Try fresh basil for a more aromatic Italian flavor
• Tomatoes: If you only have salted canned tomatoes, reduce added salt in the recipe
How to Make Carrabba’s Copycat Chicken Soup (Step-by-Step)
- Combine Ingredients in Pot
In a large 6-quart soup pot, add the chicken thighs, onions, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, salt, chicken stock, and water. Season with freshly ground black pepper. - Simmer the Soup Base
Cover the pot and bring everything to a boil. Reduce the heat and let the soup simmer partially covered for about 30 minutes, or until the chicken is fully cooked and tender. - Cook the Pasta
Remove the chicken from the pot and set it aside. Add ditalini pasta to the soup and continue simmering for 13–15 minutes, stirring occasionally to prevent sticking. - Shred the Chicken
While the pasta cooks, shred the chicken using two forks. Discard the skin and bones. - Return Chicken and Finish
Add the shredded chicken back to the pot. Taste the vegetables (especially the potatoes) for doneness. Discard the bay leaves and stir in the chopped parsley. Serve hot.
Expert Tips for the Best Carrabba’s Copycat Chicken Soup
• Use High-Quality Chicken: Organic or pasture-raised thighs give a more flavorful broth
• Season Early and Adjust: Salt the soup at the beginning, but taste and adjust before adding pasta
• Prevent Mushy Pasta: If you’re planning to store leftovers, consider cooking the pasta separately
• Boost Flavor: Add a teaspoon of onion powder, garlic powder, or dried parsley for depth
• Want It Spicy?: Add 1½ teaspoons of black pepper for a heat level similar to Carrabba’s original
Delicious Pairings & Creative Variations
Carrabba’s Copycat Chicken Soup is delicious on its own, but here are some ways to round out your meal or customize the recipe:
• Serve With: Crusty Italian bread, garlic knots, or a fresh Caesar salad
• Add Greens: Stir in baby spinach or kale during the last 5 minutes for extra nutrition
• Spicy Version: Add a pinch of red pepper flakes or hot sauce for heat lovers
• Make It Gluten-Free: Use gluten-free pasta or skip pasta entirely and add extra veggies
• Add Beans: Cannellini or chickpeas blend well and boost protein
• Make Ahead Tip: Prepare the base without pasta, cool, and freeze. Add cooked pasta when reheating
Comforting, Hearty, and Perfect for Any Season
Carrabba’s Copycat Chicken Soup isn’t just for cold weather — its vibrant mix of vegetables and herbs makes it comforting and light enough for any time of year. It’s especially soothing during cold season, offering warmth and nourishment in every bite. Plus, its one-pot ease and flexibility make it a go-to for weeknight dinners and meal prep.
Whether you’re familiar with Carrabba’s Mama Mandola’s Chicken Soup or discovering this Italian-style comfort dish for the first time, this homemade version captures all the heartiness and depth of the original — with the bonus of being made from scratch in your own kitchen.
A Final Word on This Hearty Carrabba’s Copycat Chicken Soup
If you’re looking for a soul-warming dish that’s simple to prepare, nourishing, and bursting with Italian flavor, Carrabba’s Copycat Chicken Soup checks every box. This homemade version replicates the original restaurant recipe with ease, combining wholesome ingredients into a one-pot wonder that’s perfect for both weeknight dinners and comforting leftovers. With minimal prep, flexible swaps, and the classic Sicilian taste of shredded chicken, tender pasta, and veggies, it’s a timeless dish you’ll turn to again and again.
Frequently Asked Questions About Carrabba’s Copycat Chicken Soup
Can I make Carrabba’s Copycat Chicken Soup in a slow cooker?
Yes, this soup can be adapted for a slow cooker. Add all the ingredients except the pasta and parsley to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Remove the chicken to shred, return it to the pot, add cooked pasta, and finish with fresh parsley before serving.
What’s the best way to store leftovers?
Store Carrabba’s Copycat Chicken Soup in an airtight container in the refrigerator for up to 5 days. To prevent the pasta from becoming mushy, you can cook and store it separately. For freezing, omit the pasta altogether and freeze the broth and vegetables for up to 3 months.
Can I use rotisserie chicken instead?
Yes, rotisserie chicken is a great shortcut. Skip the first simmering step and start with sautéed vegetables. Add shredded rotisserie chicken during the last few minutes of cooking along with the pasta and parsley. Keep in mind that the broth may be less rich without cooking the chicken from scratch.
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Carrabba’s Copycat Chicken Soup
Carrabba’s Copycat Chicken Soup is a hearty and comforting Sicilian-style soup made with tender shredded chicken, ditalini pasta, and chunky vegetables. This one-pot recipe is perfect for cozy nights, easy weeknight dinners, or anytime you need a bowl of nourishing comfort food.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 medium onion, chopped (about 1 cup)
- 3 celery ribs, chopped (about 2 cups)
- 3 medium carrots, chopped (about 1½ cups)
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes, peeled and cubed
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
- 2 dry bay leaves
- 1 tablespoon kosher salt
- 1 (32 oz) carton low-sodium chicken stock
- 4 cups water
- ½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions
- In a large 6-quart soup pot, combine chicken, onion, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, salt, chicken stock, and water. Season with black pepper.
- Cover and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes until the chicken is tender.
- Remove the chicken and set aside. Add ditalini pasta to the pot and cook for 13–15 minutes, stirring occasionally, until pasta is tender.
- Shred the chicken using two forks, discarding skin and bones. Return the shredded chicken to the pot.
- Discard bay leaves, stir in fresh parsley, taste for seasoning, and serve hot.
Notes
- Use organic or pasture-raised chicken for richer flavor.
- Substitute ditalini with tubetti or orzo pasta if needed.
- To avoid mushy pasta in leftovers, cook it separately and add before serving.
- For a spicy version, add 1½ teaspoons of black pepper or red pepper flakes.
- Store in the fridge for up to 5 days or freeze (without pasta) for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4.6 g
- Sodium: 177.3 mg
- Fat: 4.1 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 19.9 g
- Fiber: 2.1 g
- Protein: 34.7 g
- Cholesterol: 103.4 mg
